In some milk add the sugar and dissolve the yeast. Let stand until foamy.

In a kneading bowl, mix the rest of the milk, salt, eggs, corn grits, yeast mixture and add enough flour to knead a soft dough. Put the dough in a oiled bowl, cover and let stand until doubled in volume.

Sprinkle the surface with corn grits and roll the dough into a big rectangle. Spread the softened butter on half of the dough and cover with another half. Pinch the edges to seal. Cut the dough into stripes 5 to 6 cm wide. Cut each stripes into the middle (not all the way to the edges). Turn the dough inside the couple of times to get a braid. Arrange the braids on a pan lined with parchment paper. Let stand for 15 minutes. Brush with egg wash and bake in the preheated oven to 200C until golden brown.